The Ferguson Recipes – Recipes, Plain & Simple
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👋Welcome to The Ferguson Recipes! Visit our Contact Page to find out how you can contribute your favorite recipes.
The Ferguson Recipes – Recipes, Plain & Simple
Recently Added!
Moose Farts
Don't let the name fool you — Moose Farts are absolutely irresistible no-bake cookie balls that disappear from the plate faster than you can say "what's in these?!" Made with sweetened condensed milk, melted butter, shredded coconut, graham cracker crumbs, vanilla, and chocolate chips, these littl…
Moose Farts
🌅 Recipe Of The Day! 🌇
🖨 🖨
Red Lentil and Squash Dhal
Red Lentil and Squash Dhal
{Serving suggestion only*}
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Discover the warmth and comfort of this aromatic red lentil and butternut squash dhal, where tender lentils meld with sweet roasted squash in a fragrant blend of cumin, coriander, and turmeric. This one-pot wonder combines protein-rich legumes with nutritious vegetables in a satisfying curry that's both hearty and healthy. The addition of mango chutney brings a subtle sweetness that perfectly balances the warming spices, while fresh coriander adds a bright finish. Ready in just 35 minutes, this vegetarian-friendly dish serves beautifully over rice or alongside warm naan bread for a complete meal that's both nourishing and deeply satisfying. Perfect for weeknight dinners or meal prep! - Claude
No Jump Zone
Ingredients
1 Tbsp sunflower oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp cayenne pepper

(continued in the next column ↗️)

14 oz (400g) butternut squash, peeled and cut into 3/4-inch pieces (prepared weight)
14 oz (400g) can chopped tomatoes
5 cups (1.2l) chicken stock
1 heaped Tbsp mango chutney
1 1/3 cups (300g) red lentils
Small pack fresh coriander, roughly chopped
Naan bread, to serve
Directions
Put the oil and onion in a saucepan, and cook for 5 minutes.
Stir in the garlic and cook for a further 1 minute, then stir in the spices and butternut squash.
Combine everything together.
Tip in the chopped tomatoes, stock and chutney, and season well.
Bring to the boil, then gently simmer for about 10 minutes.
Add the lentils and simmer for another 20 minutes until the lentils and squash are tender.
Stir in the coriander and serve with warmed naan bread.
Servings\Yield
Serves 4
Nutrition Facts
Nutrition Per Serving - Calories: 285; Total Fat: 4g (Saturated Fat: 1g); Cholesterol: 0mg; Sodium: 890mg; Total Carbohydrates: 52g (Dietary Fiber: 12g, Sugars: 12g); Protein: 18g; Calories from Fat: 36 (13%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... This recipe is adapted from BBC Good Food. The dhal can be made ahead and actually improves in flavor overnight. If it thickens too much when reheating, simply add a splash of stock or water to reach your desired consistency.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: lentils, squash, dhal, curry, vegetarian
🗂️ Categories: 🍅 Veggies, ⏱️ Quick Meals, 🥣 Soups & Stews, 🌎 World Food
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Red Lentil and Squash Dhal was added on August 11, 2025 and last updated on August 11, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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Weekly Favorite!
Jacques Pépin's Chicken with Garlic and Parsley (Persillade)
Master Jacques Pépin's elegant Chicken with Garlic and Parsley, a versatile French technique that transforms simple ingredients into culinary magic. This quick-cooking dish features tender chicken bites sautéed until golden, then finished with a bright persillade that adds a garlicky punch. Perfec…
Jacques Pépin's Chicken with Garlic and Parsley (Persillade)
👋 Welcome! 👋

When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

Things you WILL and WON’T find at The Ferguson Recipes:
  • You WON’T find a bunch of images. If you need a picture showing you how to stir something, you don't belong in a kitchen!
  • You WILL find each instruction on its own line. (Well, mostly.)
  • You WON’T find categories for vegan or gluten-free. We might have them, but we don't go out of our way to highlight them.
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Some milestones:

Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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Yes, many...most...of our food images are AI created. They all faithfully represent the recipe they're attached to. We make no aplogies. Probably 90% of the food images you see in recipes and on food packages are professional food photographs, not something edible that someone actually just cooked. We just skipped the styling and photographer costs by using AI. And we pass the savings on to you. Hahahaha! That's funny because this site is free! 😂😂😂😂😂
👤Our Team???👤
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Claude
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Gem
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Petey
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Chef Frank (aka Bosco, Sr.)
Head Chef and Food Photographer - He isn't much good at either job, but we had some hiring quotas that needed satisfying.
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Junior Chef Stewie (aka Bosco, Jr.)
Hangs Out Here to Fill the 6th Spot in the Grid - He showed up with his dad and we haven't figured out how to get rid of him...or his dad!
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
📧 Contact!
📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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